Cozy Swedish Meatball Soup Recipe

Introduction

This cozy Swedish Meatball Soup brings together tender meatballs and comforting vegetables in a creamy broth. Perfect for chilly days, it’s a hearty and flavorful meal that’s easy to prepare and sure to satisfy.

Ingredients

• 1 lb (450 g) ground beef or pork (or a mix)
• ½ cup (60 g) breadcrumbs
• 1 large egg
• ¼ cup (60 ml) milk
• 1 tsp Worcestershire sauce
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp (28 g) butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 tbsp (24 g) all-purpose flour
• 4 cups (960 ml) beef broth
• 1 cup (240 ml) heavy cream
• ½ tsp nutmeg
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 2 cups (200 g) egg noodles or diced potatoes
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Step 1: In a large bowl, combine ground beef or pork, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix until well combined. Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
2. Step 2: Heat a large skillet over medium heat and add a little oil. Brown the meatballs in batches for 4-5 minutes, turning to get a golden color on all sides. Remove the meatballs and set aside.
3. Step 3: In a large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Stir in the flour and cook for another 1-2 minutes to form a roux.
4. Step 4: Gradually whisk in the beef broth, making sure to eliminate any lumps. Bring the soup to a simmer, then add nutmeg, salt, and black pepper. Gently add the browned meatballs and the egg noodles or diced potatoes. Simmer for 10-12 minutes until the noodles or potatoes are tender and meatballs are cooked through.
5. Step 5: Stir in the heavy cream and cook for an additional 2-3 minutes. Taste the soup and adjust seasoning with more salt and pepper if needed.
6. Step 6: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or whole milk.
• Try using ground turkey instead of beef or pork for a leaner meatball option.
• Swap egg noodles with diced potatoes for a gluten-free alternative.
• Adding a pinch of allspice to the meatball mixture can enhance the traditional Swedish flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. This soup can also be frozen, but for best texture, freeze before adding the cream and stir it in after thawing and reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and brown the meatballs a day in advance. Store them in the refrigerator and add them to the soup during the final cooking step.

What can I use instead of Worcestershire sauce?

If you don’t have Worcestershire sauce, soy sauce or a splash of balsamic vinegar can provide a similar depth of flavor in the meatballs.

Cozy Swedish Meatball Soup Recipe

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★★★★★

4.4 from 66 reviews

• Author: Simon
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This Cozy Swedish Meatball Soup is a comforting and hearty dish featuring tender homemade meatballs simmered in a creamy, flavorful broth with vegetables and egg noodles or potatoes. Perfect for chilly days, this soup combines classic Swedish flavors with an easy stovetop cooking method for a satisfying meal.

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Ingredients

Scale 1x2x3x

For the Meatballs:

• 1 lb (450 g) ground beef or pork (or a mix)
• ½ cup (60 g) breadcrumbs
• 1 large egg
• ¼ cup (60 ml) milk
• 1 tsp Worcestershire sauce
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

For the Soup:

• 2 tbsp (28 g) butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 tbsp (24 g) all-purpose flour
• 4 cups (960 ml) beef broth
• 1 cup (240 ml) heavy cream
• ½ tsp nutmeg
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 2 cups (200 g) egg noodles or diced potatoes
• 1 tbsp fresh parsley, chopped (optional)

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Instructions

1. Prepare the Meatballs: In a large bowl, combine ground beef or pork, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix until thoroughly combined. Roll the mixture into small meatballs about 1 inch in diameter, then set them aside.
2. Cook the Meatballs: Heat a large skillet over medium heat with a small amount of oil. Brown the meatballs in batches for 4-5 minutes, turning to achieve a golden crust on all sides. Remove the browned meatballs and set aside.
3. Prepare the Soup Base: In a large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. Stir in the flour and cook for an additional 1-2 minutes, stirring constantly to form a roux.
4. Add Broth and Seasonings: Gradually whisk in the beef broth to the pot, ensuring there are no lumps. Bring the mixture to a simmer. Add the nutmeg, salt, and black pepper, stirring to combine.
5. Simmer the Soup with Meatballs: Gently add the browned meatballs back into the pot along with the egg noodles or diced potatoes. Continue simmering for 10-12 minutes, until the noodles or potatoes are tender and the meatballs are fully cooked through.
6. Finish with Cream: Stir in the heavy cream and cook for another 2-3 minutes to heat through and enrich the soup. Taste and adjust seasoning by adding more salt or pepper as desired.
7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if using. Serve warm and enjoy a comforting meal.

Notes

• You can substitute ground pork, beef, or a combination for the meatballs depending on preference.
• Egg noodles provide a traditional texture, but diced potatoes offer a gluten-free alternative.
• For a lighter option, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
• Use fresh herbs like parsley for garnish to add a pop of color and fresh flavor.
• Make sure to brown the meatballs well to develop deeper flavor in the soup.
• This soup can be refrigerated for up to 3 days and reheats well on the stovetop or microwave.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Swedish

Keywords: Swedish meatball soup, creamy meatball soup, cozy winter soup, homemade meatballs, egg noodle soup, comforting soup recipe